Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate
INGREDIENTS
•
3 tablespoons paprika
•
2 tablespoons light brown sugar
•
2 teaspoons ground coriander
•
2 teaspoons ground cumin
•
2 teaspoons mustard powder
•
1 teaspoon chili powder
•
Kosher salt and freshly ground black pepper
•
4 tablespoons canola oil
•
2 pounds pork tenderloin
•
3 tablespoons pomegranate molasses
•
2 tablespoons red wine vinegar
•
1 heaping tablespoon Dijon mustard
•
1 tablespoon honey (or more to taste)
•
Kosher salt and freshly ground black pepper
•
2/3 cup extra-virgin olive oil
•
3 cups fresh cilantro leaves
•
1/2 cup grated Parmigiano
•
1/4 cup pine nuts
•
3 jalapenos, blistered and chopped
•
2 cloves garlic, chopped
•
Kosher salt and freshly ground black pepper
•
1 cup extra-virgin olive oil
•
1 1/4 pounds brussels sprouts, trimmed and halved
•
2 tablespoons canola oil
•
Kosher salt and freshly ground black pepper
•
3 tablespoons butter
•
2 tablespoons pomegranate molasses
•
Toasted hazelnuts, finely chopped, for garnish
•
Pomegranate seeds, for garnish
•
Fresh cilantro leaves, for garnish
ADVERTISEMENT